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Forget the store-bought stuff! This slow cooker pumpkin puree recipe is way better. With just one ingredient and about 2 minutes of prep time, you’ll be on your way to the smoothest, tastiest pumpkin puree ever.
I know. I know. It’s super easy to run to the store and grab a can of pumpkin puree. But making your own is so much better. It’s tastier, cheaper, and way more satisfying.
This slow cooker pumpkin puree recipe requires only 2 minutes of prep time. All you’ll need is a couple of sugar pumpkins. It’s the perfect puree for your next pie, stew, or quick bread.
Why I Love Homemade Pumpkin Puree
- One ingredient: Yep, all you need are a couple of sugar pumpkins.
- So much more flavorful! Homemade pumpkin puree is full of rich pumpkin flavor and the perfect amount of natural sweetness. Once you try it, you’ll never be able to go back to the canned stuff.
- Cheaper than store bought: Not only is homemade pumpkin puree tastier, but it’s also easier on your pocketbook.
- Versatile: Sweet or savory, there are so many ways to use this slow cooker pumpkin puree. Make it the star of your next pumpkin pie, pumpkin muffins, pumpkin french toast, and more.
What You’ll Need
- Pumpkins – I used sugar pumpkins, but you could use other kinds as well.
What Pumpkins Are Best For Pumpkin Puree?
Sugar pumpkins (or pie pumpkins) are the best here. They have better flavor and texture than other varieties. You could use something else if you’d like, though. I have tried heirloom pumpkins and winter squash, and they both turn out wonderfully. My only tip is to steer clear of the big ol’ carving pumpkins. They are too watery and fibrous and don’t have as much flavor.
How To Make Pumpkin Puree In The Slow Cooker
Making pumpkin puree from scratch couldn’t be easier! Just grab your pumpkins, cut them up, and place them in the crockpot. After a few hours, you’ll have perfectly tender pumpkin to blend into a smooth and creamy puree.
- Load the slow cooker. Place a liner in the slow cooker and arrange the pumpkin wedges in the basin.
- Cook. Cover and cook on low for 4 to 6 hours.
- Puree. Scoop the flesh off the skin and puree the pumpkin until smooth, using a blender or a food processor.
Oven Method
To bake the pumpkins in the oven, cut the pumpkin in half and scoop out the seeds. Place the halves, cut side down, on a baking sheet and bake at 375˚F for 40 to 50 minutes or until tender when pierced with a fork. Scoop out the baked flesh and blend it. Meanwhile, roast the pumpkin seeds.
Recipe Tips & Variations
- Pick the right pumpkin: Sugar pumpkins are best for making pumpkin puree, but you’ve got other options. Experiment with butternut squash or kabocha to subtly change the flavor and texture of the puree. Each variety brings its own sweetness and creaminess. Just don’t use a carving pumpkin.
- Use a slow cooker liner: While you can do without, using a liner for your crockpot will make clean-up so much easier.
- Size matters: Be sure to slice your pumpkins into equal-sized wedges. If they are uneven, they won’t all be done cooking at the same time.
- Low and slow: Do not be tempted to turn the slow cooker up to high heat to get the job done faster. You just won’t get the same result.
- Test your pumpkin: I prescribe 4-6 hours in the slow cooker. Check your pumpkin at 4 hours. If it’s not extremely easy to pierce with a fork, let it go for another hour or two. It could take more or less time depending on the size of the pumpkin wedges.
- Spices in the Puree: Add spices like cinnamon or nutmeg directly into the puree for a warm, fall-inspired flavor. This works especially well for recipes like pies or muffins.
- Sweetened or Unsweetened: Depending on what you’re using the pumpkin puree for, you could also add a sweetener like maple syrup or honey or leave it completely unsweetened for savory dishes.
Ways to Use Pumpkin Puree
This pumpkin puree is versatile and you can use it in sweet and/or savory recipes. I love using it in place of store-bought puree to make pies, muffins, and quick breads, but it’s also great to incorporate into soups and stews or even pasta sauces. Here are some more of my favorite pumpkin recipes:
How to Store
- Fridge: Once the pumpkin puree has cooled completely, seal it in an airtight container, ziplock freezer bags, or wide-mouth canned jars. It will keep in the fridge for up to 10 days.
- Freezer: You can also store your pumpkin puree in the freezer for up to 3 months. If you do choose to freeze it, I recommend thawing it in a colander before using it. This will allow any excess water to drain out.
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Slow Cooker Pumpkin Puree
Ingredients
- 2 small sugar pumpkins (or pie pumpkins), scoop out the seeds and cut the pumpkin in wedges
Instructions
- Cover the slow cooker with a liner.
- Scoop out the seeds and arrange the pumpkin wedges inside the slow cooker.
- Cover with the lid and cook on Low for 4 to 6 hours or until the flesh of the pumpkin is very tender.
- Scoop the flesh off the skin and transfer the flesh to a food processor or blender. Discard the skins.
- Blend the pumpkin until smooth or to a desired consistency.
- Spoon the pureed pumpkin into Ziploc freezer bags or wide-mouth canning jars.
- Pumpkin puree can be frozen for 3 months or refrigerated for 8 to 10 days.
Equipment
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
It was very easy to cook. I take the juice and cook it down in a saucepan. It caramelized and thickened it. Add it bacK to the purée.
Are you just using a large plastic bag as your liner? Nothing special? This would be brilliant for people giving pumpkin to their dogs or cats! As well as other humans.
I get liners specifically for slow cookers. You can get them on Amazon, here’s my affiliate link for the liners: https://amzn.to/3DiD9ts
Can you freeze the puree for later use?
Hi!
Yep! You can freeze pumpkin puree in airtight containers or ziploc bags. Frozen puree will last for at least 6 months. To thaw, you can just place it in the fridge over night or put it in a bowl filled with water and thaw on the counter.
my daughter adds some spices to this and uses it on her English muffin in the morning. Love the recipes 🙂
Excited to try this
love this, another great use for my slow cooker, and a great basic ingredient to so many other recipes that you also illustrate, agree completely that home made puree is much tastier, thank you!